Vegan Mushroom Soup

This one-pot vegan mushroom soup is hearty, delicious, and ready in under 30 minutes. It’s packed with flavor from smoked paprika and turmeric, and the coconut milk adds the perfect touch of creamy goodness!

Recipe

Ingredients

• 1 tbsp olive oil
• ½ yellow onion finely chopped
• 2 cloves garlic minced
• 8 oz mushrooms sliced
• ½ tsp salt
• ½ tsp smoked paprika
• ½ tsp turmeric
• ¼ tsp black pepper
• 2 tbsp balsamic vinegar or soy sauce
• 1 tbsp cornstarch
• 4 cups vegetable broth
• ½ cup coconut milk
• salt and pepper to taste
• fresh cilantro chopped, for serving

Instructions

• In a large pot, heat olive oil over medium heat.
• Add onions and cook for 5 minutes, until onions are softened. Add garlic and cook for one more minute.
• Add mushrooms and salt. Cook for 5 minutes, stirring occasionally, until mushrooms are softened.
• Add the smoked paprika, turmeric, black pepper, and balsamic vinegar. Stir.
• Add the cornstarch and cook, while stirring continuously, for 1 minute. Add broth.
• Bring to a boil. Reduce heat to simmer and cook for 15 minutes.
• Add coconut milk and stir. Cook for 2-3 minutes, until warmed through.
• Add additional salt and pepper, to taste.
• Serve topped with a sprinkle of cilantro.

Nutrition